Soak the shiitake and kombu in a bowl of water for 30 minutes to make the dashi. If you use dried wood ear mushrooms, soak them now in a separate bowl.
Preheat the oven to 200 °C (392 °F).
Wrap the tofu in kitchen paper and place on a microwavable plate. Microwave for 1 ½ minutes at 600W and then leave to cool for a few minutes. Once cool enough to touch, cut into cubes.
Place the sliced kabocha, zucchini and tofu on a baking tray lined with kitchen paper. Drizzle with olive oil and brush to evenly coat, sprinkle with salt and pepper both sides. Once the oven is hot, place the tray on the middle shelf and bake for 20 minutes.
Take a large pan and add the sesame oil. Heat on low and add the garlic slices, then fry until crispy and golden.
Once the garlic chips are done, carefully scoop them out trying to leave as much oil in the pan as possible and place them on kitchen paper to absorb the excess oil.
In the same pan, add chili, ginger, spring onion, white onion, salt, soy sauce and tobanjan. Turn up the heat to medium and stir fry until onion is slightly softened.
Once the onion is softened, add ground sesame seeds and mix thoroughly. Turn off the heat until the dashi has finished soaking.
When the dashi is ready, pour the contents of the bowl (including the kombu and shiitake) into the pan and warm through on a low heat for about 5 minutes. Be careful not to let it boil.
Scoop out a few tablespoons of the broth and pour it into a small bowl. Add peanut butter and miso paste and mix until lump free. The consistency should be quite thin so feel free to add more broth if it's too thick.
Remove the kombu and shiitake mushrooms and pour the contents of the small bowl into the pan. Mix thoroughly.
Next, add soy milk and continue to cook over a low heat until warmed through to about 60 °C (140 °F) - 65 °C (149 °F) to prevent curdling. Once hot, turn off. (You can reheat right before serving if necessary.)
Bring a large pot of water to boil over a high heat. Add the ramen noodles and cook for the time stated on the packaging.
Divide the cooked noodles into bowls, add the soup and the toppings.
Garnish with garlic chips, chopped spring onion (green part), nori and thinly sliced wood ear mushroom. Finish with a drizzle with chili oil.
Enjoy!